Maggie's Farm

On the Atlantic coast from Nova Scotia down to the Gulf of Mexico, it's molting season for the Blue Crab.

Some people don't mind picking the meat out of these delicious Blue Crabs for crab salad, crab cakes, a crab boil, or She-crab soup, but my preference is Soft-Shelled, right after the molt. You just eat the whole juicy thing, feathers and all. No waste whatsoever.

Sometimes you will get a batch of crabs whose new shells have begun to firm up a little too much, and are too chewy. I don't like that. Chewy is fine, but hard is not.

If you have any sauteed crabs left-over in the fridge, you can put one on white bread with some mayonnaise and salt and pepper, and it might be the best sandwich in the world.

Here's the best recipe.